Brownie-Chunk Cookies

By mitzzy

Two favorite American desserts—cookies and brownies—join forces in this whimsical dessert. Danielle Librera, owner of The Sweet Pea Bakery & Catering in Phoenix, was inspired by similar cookies at Small World Coffee in Princeton, New Jersey.

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts, broken into 1/2-inch pieces
• 1/2 recipe (1/2 sheet) chilled Old-Fashioned Brownies, cut into 1/2-inch cubes (generous 4 cups)
• Nonstick vegetable oil spray

Details

Servings 12

Preparation

Step 1

•Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment. Whisk first 3 ingredients in medium bowl. Beat butter and both sugars in large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients, then walnuts. Gently fold in brownie cubes (brownies may crumble).
•Spray 1/4- to 1/3-cup ice cream scoop with nonstick spray. Scoop batter; drop onto prepared sheets, spacing about 2 inches apart and spraying scoop with nonstick spray as needed. Using moist fingertips, flatten mounds to 1-inch thickness.
•Bake cookies, 1 sheet at a time, until just golden, 18 to 20 minutes. Cool cookies on baking sheets.